Authentically Autumnal – Roasted Butternut Squash

I’ve received a tsunami of PR pitches about “embracing fall” by buying some pumpkin product or other. Pu-lease. For legit and luscious fall flavor, try this recipe for roasted butternut squash with tahini, orange, and walnuts. It’s got that burnished autumn look you love and those delectable roasty, toasty flavors you crave.

Credit goes to Amy Zitelman. You may know Amy as one of the three sisters behind Soom tahini, the sesame paste that blows the others out of the water.

She’s also the author of The Tahini Table, and she kindly granted me permission to share her roasted butternut squash recipe. It’s got your autumnal gourd thing going, and so much more.

Roasted Butternut Squash with Orange Tahini, Walnuts, and Za’atar

Wildly pretty and so easy, these vegetables can be roasted ahead. Simply refresh them in the microwave or a warm oven and finish with the sauce, freshly toasted nuts, freshly chopped herbs, and toast made from a crusty artisanal bread.

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Servings 6

Ingredients

  

• 1 2-pound butternut squash, peeled, seeded, and cut into wedges
• 5 tablespoons extra-virgin olive oil divided
• 2 large leeks cut into 1-inch pieces (white and pale green parts)
• ¼ cup premium tahini paste
• 5 tablespoons freshly squeezed orange juice
• 2 tablespoons freshly squeezed lemon juice
• 1 –2 tablespoons water
• 1 garlic clove minced
• ½ teaspoon fine sea salt
• ⅛ teaspoon crushed red pepper
• ⅓ cup chopped walnuts
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon za’atar
• Flake salt and freshly ground black pepper to taste

Instructions

 

• Turn the oven to 475°F.
• Toss the squash with 2 tablespoons of the olive oil on a large sheet pan. Roast until the squash starts to brown, about 15 minutes. Toss the leeks with 1 tablespoon of the remaining oil and add to the pan of squash. Roast until the squash is tender enough to pierce easily with a knife, about 15 minutes more.
• While the vegetables roast, whisk the tahini and orange and lemon juices in a small bowl. Add enough water to make the mixture the thickness of cream sauce. Season with the garlic, fine sea salt, and crushed red pepper.
• Heat 1 tablespoon of the olive oil in a small skillet over medium-high heat. Add the walnuts and stir until they darken slightly and smell toasty. Scrape into a bowl, cool for a bit, and toss with the parsley and za’atar.
• When the vegetables are done, transfer them to a platter. Season with flake salt and black pepper. Drizzle with the tahini sauce and remaining 1 tablespoon of olive oil, and scatter the walnut mixture on top. Serve right away.

Notes

Reprinted with permission from The Tahini Table by Amy Zitelman, Agate Publishing, November 2020.

Love autumnal flavors? Try this squash recipe from Lidia Bastianich.

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